Herb-Roasted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

A wholesome dish featuring tender herb-infused chicken breast paired with a vibrant medley of roasted vegetables. This recipe delivers a balanced mix of lean protein, colorful veggies, and aromatic herbs for a satisfying meal perfect for dinner.

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NUTRITION

356kcal
Protein
48.3g
Fat
10.5g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

50g Red Bell Pepper

50g Zucchini

50g Carrot

50g Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and brush it with half of the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, carrot, and red onion into similar-sized pieces and spread them evenly on another baking tray.

  • 5

    Drizzle the remaining herb mixture over the vegetables and toss to coat evenly.

  • 6

    Roast the chicken and vegetables in the preheated oven. Bake the chicken for about 20-25 minutes or until its internal temperature reaches 165°F (74°C), and roast the vegetables for approximately 20 minutes until tender and lightly charred.

  • 7

    Plate the chicken breast alongside a generous serving of the roasted vegetables. Enjoy your well-balanced and flavorful meal!

Herb-Roasted Chicken with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Chicken with Roasted Vegetables

A wholesome dish featuring tender herb-infused chicken breast paired with a vibrant medley of roasted vegetables. This recipe delivers a balanced mix of lean protein, colorful veggies, and aromatic herbs for a satisfying meal perfect for dinner.

NUTRITION

356kcal
Protein
48.3g
Fat
10.5g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

150g Chicken Breast

50g Red Bell Pepper

50g Zucchini

50g Carrot

50g Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, combine the olive oil, chopped rosemary, thyme, minced garlic, salt, and pepper.

  • 3

    Place the chicken breast on a baking tray and brush it with half of the herb mixture.

  • 4

    Chop the red bell pepper, zucchini, carrot, and red onion into similar-sized pieces and spread them evenly on another baking tray.

  • 5

    Drizzle the remaining herb mixture over the vegetables and toss to coat evenly.

  • 6

    Roast the chicken and vegetables in the preheated oven. Bake the chicken for about 20-25 minutes or until its internal temperature reaches 165°F (74°C), and roast the vegetables for approximately 20 minutes until tender and lightly charred.

  • 7

    Plate the chicken breast alongside a generous serving of the roasted vegetables. Enjoy your well-balanced and flavorful meal!